Veal Stew With Water Chestnuts - cooking recipe

Ingredients

1/4 lb. butter or margarine
2 1/2 lb. veal, cut into 1 1/2-inch cubes
1 medium onion, chopped
1 clove garlic, minced
1 tsp. salt
1/2 tsp. m.s.g. (optional)
1/4 tsp. pepper, coarsely ground
1 lb. fresh mushrooms, sliced
1 c. beef broth
2 (8 oz.) cans water chestnuts, drained and quartered
2 bay leaves
2 c. heavy cream
1/4 c. brandy (optional)
1/4 c. parsley, chopped

Preparation

Preheat oven to 375\u00b0.
Melt half of butter in ovenproof casserole and saute the veal until gray.
Remove the veal and saute the onion and garlic, adding salt, m.s.g. and pepper.
Return the veal to the casserole and remove from heat.
Melt remaining butter in a skillet and saute the mushrooms.
Add mushrooms, beef broth, water chestnuts and bay leaves to the veal.
Place in oven and cook, covered, 1 1/4 hours.
This much can be done 1 to 2 days ahead and refrigerated.
When ready to use, add the cream and simmer on top of the stove 15 to 20 minutes.
Just before serving, add brandy and parsley.
Serve over egg noodles or favorite pasta. Serves 6.